Pork, hand, lean, raw - Nutrition data & facts, nutritional informationHome » Meat and meat products » Pork

Pork, hand, lean, raw

Sus scrofa

	Energy Distribution % of total food energy
	Protein, total	63 %
	Fat, total	37 %
	Carbohydrate, total	0 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	540	kJ
Protein, total	20.2	g
total-N	3.2	g
Fat, total	5.3	g
saturated fatty acids	2.1	g
monounsaturated fatty acids	2.4	g
polyunsaturated fatty acids	0.4	g
Carbohydrate, total	0	g
carbohydrate, available	0	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	1	g
Moisture	74	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0.524	μg
D3 cholecalciferol	0.084	μg
25-hydroxycholecalciferol	0.088	μg
Vitamin E	0.1	aTE
alpha-tocopherol	0.1	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.62	mg
Vitamin B2, riboflavin	0.23	mg
Niacin equivalents	7.37	NE
niacin	3.7	mg
tryptophan	3.67	mg
Vitamin B6	0.35	mg
Pantothenic Acid	0.6	mg
Biotin	2.6	μg
Folates	2.1	μg
Vitamin B12	0.65	μg
Vitamin C	0	mg

Minerals
Sodium, Na	76	mg
Potassium, K	360	mg
Calcium, Ca	7	mg
Magnesium, Mg	24	mg
Phosphorus, P	160	mg
Iron, Fe	0.83	mg
Copper, Cu	0.1	mg
Zinc, Zn	3.6	mg
Iodine, I	1	μg
Manganese, Mn	0.014	mg
Chromium, Cr	5.3	μg
Selenium, Se	10.9	μg
Nickel, Ni	2.5	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	0	g
Starch	0	g

Lipids
C 14:0	0.079	g
C 15:0	0	g
C 16:0	1.34	g
C 17:0	0	g
C 18:0	0.685	g
C 16:1	0.169	g
C 18:1, n-9	2.17	g
C 20:1, n-11	0.035	g
C 18:2, n-6	0.361	g
C 18:3, n-3	0.03	g
C 20:4, n-6	0	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g

Sums lipids
Sum saturated	2.11	g
Sum monounsaturated	2.38	g
Sum polyunsaturated	0.391	g
Sum n-3 fatty acids	0.03	g
Sum n-6 fatty acids	0.361	g
Trans fatty acids	0.01	g

Cholesterol
Cholesterol	59	mg

Amino acids
Isoleucin	1000	mg
Leucine	1500	mg
Lysine	1800	mg
Methionine	520	mg
Cystine	140	mg
Phenylalanine	740	mg
Tyrosine	680	mg
Threonine	870	mg
Tryptophan	220	mg
Valine	1100	mg
Arginine	1200	mg
Histidine	780	mg
Alanine	1200	mg
Aspartic acid	1800	mg
Glutamic acid	2700	mg
Glycine	940	mg
Proline	740	mg
Serine	810	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0925